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ABOUTCO()KING baking roasting
Use a reliable recipe and accuratelymeasurefresh
crisper crust. Use this type of pan for pies
ingredients.Carefullyfollow directions for oven
bread.
temperature and cookingtime. Preheatoven if
recommended.
• Foroptimumbakingresults,bake cookie.,
on a flat cookiesheet.If the pan has side
Use the correct rack position. Bakingresultsmay be
jellyrollpan,browningmay notbe even.
affectedif the wrong rackpositionis used.
• If usingoven-proofglassware,or dark f
• Top browning may be darker if foodis located
Baker's Secret reducethe oventempera
towardthe top of the oven.
except when bakingpies or bread. Use tY
• Bottom browning may be darker if food is located
baking time as calledfor in the recipe.
toward the bottom of the oven.
• If using insulatedbakeware,expect cook
increase slightly. It is not necessary to a(_
Bakeware material plays an important part in baking
temperature.
results.Always use the type and size of pan called for in
the recipe.Cookingtimes or cookingresultsmay be
Checkthe cookingprogress at the minin
affected if the wrong size is used.
recommendedin the recipe. If necessary,c_
checkingat intervals until the food is done.
• Shiny metal pan reflects heat away from the food,
door is opened too frequently, heat will esc_
produces lighter browning and a softer crust. Use shiny
oven; this can affect baking results and was
pans for baking cakes or cookies.
• Dark metal pan or a pan with an anodized(dull)
If you add additional ingredientsor alter
bottom absorbsheat,producesdarkerbrowningand a
expectcooking timesto increaseor decrea.,
Roasting is the method for cooking large; tender cuts of
• The cooking time is determinedby the w,
meat uncovered,without adding moisture.Most meatsare
meat and the desired doneness.
roasted at 325°F. It is not necessaryto preheat the oven.
• For more accurate results, use a meat tt
Insert it so the tip is in the center of the t
• For best resultsuse tender cuts of meat weighing 3-1bs.
the meat. It should not touch fat or bone
or more.
• Removethe roastfrom the ovenwhen tt
• Some good Choicesare: Beef rib, ribeye,top round,
registersthe desired doneness.
high quality tip and rump roast, pork loin roast, leg of
lamb, veal shoulder roast and cured or smoked hams.
NOTE: For more information aboutfood
• Placethe meat fat-side-upon a rack in a shallow
USDA'sMeat & PoultryHotline at 1-800
roasting pan. Placingthe meat on a rack holds it out of
For cooking information,write to the Nal
the drippings,thus allowingbetter heat circulationfor
Cattlemen's Beef Association, 444 Nortl
even cooking. As the fat ontop of the roast melts,the
Avenue, Chicago, Illinois 60611,or call
meat is basted naturally,eliminatingthe needfor
1-800-368-3138.
additional basting.
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